I left out the butter and just sauted onion and mushrooms in sprayed skilled until most of the liquid evaporated then followed the rest of the directions using fat free sour cream and velveta shreds except left the extra cheese off the top. Served with tortilla chips. Creamy and mushroomy goodness.

Reviewer:

Made this as directed . Was very greasy , due to the amount of butter , and the cheese . The taste of the mushrooms , and spices were just o.k. , and think it would have been better if fresh were used , instead of dried . This was very mediocre for us , and would not make as directed again . Maybe with less butter , and fresh herbs and spices . Sorry for the bad review . Thanks for sharing .

Reviewer:

Well, I liked this quite a bit. I didn't use any onion, and I used fresh garlic instead of garlic salt, and fresh parsley rather than dried. Cooked mushrooms until they had lost their juices and were starting to brown, then added about 3 cups of spinach along with the other ingredients. Used reduced-fat cheddar cheese and light sour cream. Processed the mixture briefly to get a more uniform chop. Held dip in the refrigerator about 4 hours before baking...husband waited to tell me AFTER I'd put it together that he's not all that fond of mushrooms (8 years married, and he can still surprise me!), but I liked it, and my company liked it. I'd make it again, but I think I'd use a different cheese...Gruyere or Swiss would probably be excellent. Thanks for a keeper!

Reviewer:

I followed this recipe exactly and although it was pretty tasty, it was also really watery due to all the mushrooms. We actually ended up straining the water when storing the leftovers and it was much better today when heated up. It definitely wasn't my favorite dip though, so I will probably not make it again.